| 在饮料加工中引入显微镜分析的初步探索 |
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| 引用本文： | 刘萌芳,陶乐仁,万剑啸,户超,王慧荣.在饮料加工中引入显微镜分析的初步探索[J].农产品加工．学刊,2009(3). |
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| 作者姓名： | 刘萌芳 陶乐仁 万剑啸 户超 王慧荣 |
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| 作者单位： | 1. 上海理工大学低温技术与食品冷冻研究所,上海,200093
2. 上海健鹰食品科技研究所,上海,201802 |
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| 摘 要： | 在橙汁和枸杞汁2种饮料的生产过程中,应用显微镜进行分析研究,分别观察到了2种饮料在悬浮稳定剂溶解、配制料液制成、混合调配、均质及杀菌等加工工艺中的显微状态图,并试图从构成上分析不同状态产生的原因,同时也验证了部分相关的理论。显微镜的引入为指导饮料制作和提高体系稳定性提供了新的方法。
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| 关 键 词： | 显微镜 橙汁 枸杞汁 稳定性 |
The Primary Probe for Using Microscope into the Beverage Producing |
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| Liu Mengfang,Tao Leren,Wan Jianxiao,Hu Chan,Wang Huirong.The Primary Probe for Using Microscope into the Beverage Producing[J].Nongchanpin Jlagong.Xuekan,2009(3). |
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| Authors: | Liu Mengfang Tao Leren Wan Jianxiao Hu Chan Wang Huirong |
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| Institution: | 1. Institute of Cryogenic Technology and Food Freezing;University of Shanghai for Science and Technology;Shanghai 200093;China;2. Shanghai JAYI Food Institute;Shanghai 201802;China |
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| Abstract: | By microscope, the micrographs of the producing technics such as medium solved, making expected juice, confecting,homogenizing and sterilizing were set out for orange juice and the medlar juice in this article. It tries to analyze the reason for causing different states. At the same time,parts of the correlative theories are validated. In a word,microscope provides a new method for the beverage production and enhancing the stability of the whole system. |
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| Keywords: | microscope orange juice medlar juice stability |
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